FENNEL, TOMATO AND WHITE BEAN SOUP

Soup, Zuppa, Sopa, Soupe, Potage, Suppe, Caldo - No matter how you say it, it is the most nourishing, satisfying, simple meal to cook. And, yes, it is a one pot meal. What I love the most about soup is the thousands of recipes from all over the world. If we are low on money or high on pounds, soup will help. This recipe is simple and easy - and delicious.

Serves 8
Work Time: 25 minutes Total Time:1 hour

1 onion
1 small bulb fennel
14-1/2 ounce can tomatoes
1 tbs olive oil
salt and pepper
1 tsp dried thyme
1 bay leaf
5 cups vegetable stock
1/4 pound fresh spinach (3 cups)
1 cup cooked white beans

Chop onion. Trim fennel and cut bulb into
thin slices. Drain tomatoes, reserving
juice, and chop.

Heat oil in a soup pot over medium-low heat.
Add onion, fennel, 1 tsp salt and 1/4 tsp
pepper, cover and cook until onion is soft.

Add thyme, chopped tomatoes and bay leaf.

To the pot, add juice from tomato and stock,
cover and simmer over low heat until fennel
is very soft, about 30 minutes. Remove bay
leaf.

Meanwhile, trim stems from spinach. Wash and
cut into shreds. Rinse beans with cold water
and drain.

Just before serving, reheat soup if necessary,
add spinach and beans, heat until spinach has
wilted, about 5 minutes.

Recipe adapted from First 4/15/1991